Gangabayala Kura Pappu/Purslane Dal

Gangabayala kura is purslane in English. Gangabayala kura pappu is a popular dish from Telangana cuisine. Gangabayala kura has enormous health benefits. It consists of dietary fibre, vitamins and minerals. Gangabayala kura is cooked with chopped onion and green chillies. Toor dal is steamed in a pressure cooker. Steamed toor dal is added with cooked gangabayala kura adding required amount of salt and boiled furthermore for few minutes. Tempering is done in oil with mustard seeds and cumin seeds adding a pinch of asafoetida. Here I present a very healthy recipe gangabayalakurapappu which is served as an accompaniment to hot steamed rice and a dollop of ghee. Njoy Cooking, Serving n Savoring!

2. Separate leaves from the stems. Rinse well with water 2/3 times and roughly chop them. Keep aside.

3. Take one cup of toor dal, rinse well with water once.

4. Now add two cups of water into it.

5. Also add generous pinch of turmeric and steam them in a pressure cooker along with rice keeping in separate bowls. Steam them for 5/6 whistles keeping on high flame. Switch off the flame and allow the pressure to settle down on its own.